Dosa with Sambar
Crisp fermented rice-and-lentil crepes served with a fragrant, tangy lentil-vegetable stew—light, savory, and layered with South Indian spices. The dosa batter ferments into airy, lacy crepes while the sambar simmers to a silky, comfortingly spiced broth.
3 cup short-grain rice, rinsed
1 cup split urad dal, rinsed
1 tsp fenugreek seeds
2 cup water
2 tsp salt
6 tbsp vegetable oil
1 cup toor dal, rinsed
4 cup water
1 yellow onion, finely chopped
1 cup tomato, chopped
1 cup carrot, small dice
1 drumstick, cut into 2-inch pieces
2 tbsp tamarind, tamarind paste
2 tbsp sambar powder
1 tsp turmeric
1 tsp mustard seeds
1 tsp cumin seeds
1 pinch asafoetida
8 sprig curry leaves
¼ cup cilantro, chopped
1 green chili, slit
1 tsp salt
2 tbsp ghee
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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